This vibrant and creamy vegan Carrot Ginger Soup is made with roasted carrots and coconut milk. It comes together quickly and easily and is perfectly spiced
This vegan carrot and ginger soup is made with roasted carrots and coconut milk for a wonderfully creamy and sweet appetizer. It comes together easily and is so perfectly spiced, one bowl might not be enough! Serve with warm crusty bread for dipping!
If you’re looking for a refreshing and bright spring soup, this carrot ginger soup is rich and flavorful and full of immune boosting ingredients like garlic and ginger; plus the color is so inviting! And it couldn’t be easier to make with a handful of pantry items.
How to make carrot ginger soup
Roast the carrots
I make this soup with roasted carrots. When you cook them this way, their natural sugars caramelize to create a richer and deeper flavor compared to boiling them. It’s worth the extra cooking time for sure, and it makes your home smell extra sweet.
Cook the soup
- Cook the onions in your pot until translucent.
- Add the fresh ginger and the spices
- Stir to coat the onions until they’re fragrant.
- Add in the vegetable broth and turn the heat to low until the roasted carrots are done cooking in the oven.
- Once the carrots are roasted, transfer them straight from the baking sheet to the pot.
- Puree the carrot ginger soup with an immersion blender and stir in the coconut milk. You can also puree after stirring the coconut milk.
The result is a creamy velvety carrot ginger soup that is aromatic, sweet and comforting. It’s so healthy and delicious to serve before a meal or as a simple vegan light lunch option.
Tips for making carrot ginger soup
- Add a tablespoon of butter to the mixture while blending. The butter will help it become extra creamy and velvety. If you prefer to keep it vegan, you can use vegan butter or leave it out.
- Use an immersion blender to make the soup smooth. If you only have a stand blender, you can ladle the soup in batches to blend. Be careful though as it will be very hot!
- Cut the carrots into evenly sized pieces when you roast them. This will help them to cook evenly. The carrots should be fork tender before removing them from the oven so that they blend easily.
- Add more broth to the carrot soup if you prefer to have it thinner. I like keeping it thick so that it’s great for dunking with a piece of bread and it’s more hearty. Keep in mind it will thicken as it cools.
Frequently asked questions
How long can you keep homemade carrot soup?
Soups are great to make in a big batch and enjoy throughout the week. Let the soup cool to room temperature and store in an airtight container in the fridge. It will keep well for around 4 or 5 days. You can reheat it on the stovetop or in the microwave.
Can carrot and ginger soup be frozen?
This soup freezes really well. You can freeze it in a container or in freezer safe bags to save on space. Thaw the soup either in the fridge overnight or for a couple of hours at room temperature before reheating.
How do you make carrot soup taste good?
Carrot soup is far from bland! One of the keys is to roast the carrots, this really helps to bring out their natural flavors. The ginger in this soup adds an amazing tang, and the coconut milk adds a subtle sweetness. And finally, the ground coriander really helps bring all of the flavors together.
More soup recipes
- Tomato Cabbage Soup
- Vegetarian Chickpea Soup
- Lebanese Crushed Lentil Soup
- Roasted Butternut Squash Soup
- Red Curry Noodle Soup
I hope you enjoy this delicious bowl of soul warming soup! I made a triple batch to enjoy over the coming months – that color really brightens up a grey day!
If you’ve tried this healthy-ish feelgood Carrot Ginger Soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Carrot Ginger Soup
- 2 pounds carrots rough chopped
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- 1 medium onion diced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- 4 cups vegetable broth low sodium
- 1 can unsweetened coconut milk light fat
- Cilantro for serving
- Crusty bread for serving
- Preheat the oven to 425° F and line a large, rimmed baking sheet with parchment paper.
- Place the carrots on the baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper, then toss to combine. Roast in the preheated oven until the carrots start to caramelize and become fork tender, about 25 to 30 minutes, tossing halfway through.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Cook the onions until soft and translucent, about 5 to 7 minutes.
- Add the garlic, ginger, coriander and turmeric and cook until fragrant, about 30 seconds. Add the vegetable broth and turn the heat to low until the carrots are done roasting in the oven. Transfer the carrots to the pot (reserve a few for topping the soup) and puree with an immersion blender (or regular blender, in batches) to desired consistency.
- Stir in light unsweetened coconut milk and serve topped with fresh cilantro an crusty bread, if desired.